Herbed Potato Salad

8-10 servings

Old-fashioned potato salad, sparked with vinegar and creamy with mayonnaise, is updated by adding chopped fresh herbs. Carol Frank, who sent this recipe from the West Bend Farmers' Market, mixes in several different bright-flavored herbs, but notes that any or all of them may be omitted and you'll still have a wonderfully tasty salad.

• 1-1/2 teaspoons mustard seed
• 1 teaspoon celery seed
• 3 tablespoons herb vinegar
• 1-1/2 teaspoons salt
• 5 cups cooked, sliced, still-warm potatoes
• 3 hard cooked eggs, chopped
• 1/2—3/4 cup mayonnaise
• 1/2 cup finely chopped green onion
• 1 tablespoon chopped fresh dill weed
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh basil
• 2 teaspoons chopped fresh tarragon
• Freshly ground black pepper to taste
• Fresh herb sprigs for garnish

Preparation

1. Combine first four ingredients and, if possible, let stand unrefrigerated for several hours or overnight.
2. Mix all ingredients except garnishes. Refrigerate until ready to serve. Garnish with fresh herb sprigs.

Carol Frank
Allenton, Wisconsin

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Recipe from:
Fresh Market Wisconsin
by Terese Allen
Cover design by Dunn & Associates Advertising Design
Amherst Press
Released: 1993
ISBN: 0-942495-26-8
Reprinted with permission

This Archived Page created between 1994 and 2001. Modified August 2007